Ingredients
Chicken legs and thighs, bone in with skin
Chicken Breast - no bone, skin on
6 Bay leaves
Yellow Onion
Dried Sage powder
Smoked Sea Salt or Sea Salt
White pepper
2+Meyer Lemons
Cured Olives (your choice)
Marinated Artichoke Hearts
Olive Oil
Large Skillet with lid (or aluminum foil)
Side tray for Chicken prep
4 + Cloves Fresh Garlic
Side Pan to set aside chicken after searing
Preparation
Soak Chicken in large bowl of salted water You can do this for about 20 minutes, rinsing and repeating… just want to get it clean and saturated. Slice Meyer Lemon paper thin Peel and Smash whole cloves of Garlic Peel Onion - cut to large chunks
Pat Chicken Dry Heat Large Skillet, preferably cast iron Lightly pour olive oil into pan - high heat until it smokes. Add Chicken - searing the pieces skin side down still on high heat. Leave on skillet till golden brown. Flip once (about 4-5 minutes each side.) Reduce heat to medium. You’re not fully cooking, just searing. Remove pieces and set aside on side pan. Pour out excess fat from skillet and wipe the outer sides if some dripped over. Leave some slight fat still in the pan, this will be your oil. Return to medium heat. Add onions, saute briefly until they sweat. Add garlic, add a few bay leaves Place Chicken back in skillet on top of onion garlic, about 3 or so bay leaves. Pour jar of marinated artichokes with oil all over the chicken. Even out the coverage. Sprinkle with dried sage, white pepper, salt. Place more bay leaves on top. Add olives throughout. Take the super thin slices of Meyer lemon and place on top of each piece of chicken. Squeeze some lemon over the dish as well. Add a half cup pure water as a base in the cracks between pieces. Cover and place in oven at 350 degrees for 45 minutes. Uncover and cook for approximately another 30 minutes or until golden to dark brown. Depending on your oven, you may want to slightly lower the heat to about 330. Side note: This dish can be cooked on a much slower heat for longer, depending on how closely you want to watch it. If you have time, let it slow cook for maximum flavor. Either way it’s good as above. I serve with lightly sauteed spinach or polenta, rice, whatever you like, but you get the idea…always follow your taste buds and add or reduce amount of ingredients to your preference.
